Sorry I’ve been MIA for the past two days… Ok it might not be a long time but it is for me. You don’t know how much I’ve missed blogging. Thing is that I had to move house yesterday. Enter moving hundreds of (super fragile) props from one house to another. Terrible, I tell you. You may think I do not own that big amount of props because I’m always using the same blue plate (but it’s a lovely one so ssshh), but I actually have a large collection that is exhausting to pack and unpack, trust me. Add up tons of homework, workouts and school… let’s say that my week has been on the exhausting side (and it’s only wednesday, what!).
But I don’t want to be all whiny and stuff, so let’s talk food now. Fall comfort food, to be exact. Is there anything better this time of the year?
So, do you guys remember the 3/1 seasonal challenge Stephanie and I have been doing for the past two months? She made a recipe round-up that you can see here, and I’m planning on creating a blog page explaining the rules and stuff when I get round to. But as for the moment, I’ll tell you that October’s ingredient is butternut squash. I was a bit skeptical at first, because it isn’t very popular over here so we’d never eaten them before, and I suspected my family wouldn’t like it. Turns out they do, but how could they dislike this breakfast hash with crispy potatoes and butternut squash, salty serrano ham, fresh aspargus and Manchego cheese? Well, I think it’s impossible not to like it because it makes a delicious breakfast perfect for weekend mornings!
So this is my breakfast idea for the 3/1 seasonal challenge. Simple ingredients combined to get an extra tasty dish that double duties as breakfast and dinner. And it’s healthy too!
I hope you like it, and don’t forget to check the rest of the recipes taking part in the challenge!